Faculty

Institution

Unit

Venue

Kirk D. Dolan

Professor

Michigan State University

Affiliations

College of Agriculture and Natural Resources

Department of Biosystems & Agricultural Engineering

Department of Food Science and Human Nutrition

College of Engineering

Department of Biosystems and Agricultural Engineering

Kirk D. Dolan is currently serving as a College Of Agriculture And Natural Resources Professor at Michigan State University.

Honors

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Experiences

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Education

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Kirk D. Dolan

Michigan State University

Professor

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food science materials science food research food chemistry plant science food engineering food processing agribusiness agricultural economics horticulture research food technology food safety chemistry pharmacology botany agricultural sciences food quality food microbiology agricultural biotechnology crop science nutritional sciences natural products carbohydrate chemistry sustainable agriculture agricultural chemistry grain quality horticultural science food systems biotechnology food biophysics thermal processing kinetic parameters thermal engineering poultry science applied microbiology plant physiology food analysis sensory quality pest science antioxidants food quality assurance crop physiology plant breeding total phenolics antioxidant properties wheat flour phytochemistry food security foodborne illness texture analysis food preservation polylactic acid films clinical microbiology thermal modeling polymer engineering polymer technology crop quality process engineering food mycology membrane transport antioxidant capacity inverse method cherry pomace phytochemicals plant biochemistry crop yields crop improvement food biotechnology agricultural engineering functional characteristics anthocyanin degradation nonisothermal heating grape pomace confidence intervals hydrolytic degradation water-ethanol solutions inverse problems

Notable Scholarly Works

Notable Federal Grants

Collaborators

Effect of Calcium on Pouch Processing Quality in Organic Dry Beans ( Phaseolus Vulgaris ) and Comparison of Processing Quality in Cans and Pouches. International Journal of Food Science & Technology (2025)

Weijia WangKirk D DolanKaren A Cichy

pouch processing qualityfood sciencefood technologyorganic dry beans

Development and Biochemical Characterization of Freeze‐Dried Guava Powder Fortified With Lactobacillus Plantarum. Journal of Food Science (2024)

Ali Asad YousafHui ZengKashif Sarfraz AbbasiTeresa BergholzMuhammad SiddiqKirk Dolan

biochemistryfood sciencebiochemical characterizationfreeze-dried guava powder

Effects of Different Processing Methods on the Functional, Nutritional, and Physicochemical Profiles of Cowpea Leaf Powder. Journal of Food Science (2024)

Makafui BorbiLorraine WeatherspoonJason WiesingerJose JacksonRaymond GlahnLeslie BourquinKirk Dolan

nutritionfood sciencephysicochemical profilesfood processingfood chemistrynutritional sciences

Milk Spoilage Model Predicts That Share Tables Would Not Meaningfully Increase Spoilage, and Improved Storage Systems Can Reduce Spoilage. Journal of Dairy Science (2024)

Paola CoreaGustavo A ReyesGabriella PintoBen PetersonMelissa Pflugh PrescottKirk DolanMatthew J Stasiewicz

share tablesmilk spoilage modeldairy sciencefood spoilageimproved storage systems

Processing and Quality Evaluation of Dry Beans ( Phaseolus Vulgaris ) in Flexible Pouches. Legume Science (2024)

Weijia WangMuhammad SiddiqKirk D. DolanKaren A. Cichy

horticulture researchhorticultural sciencedry beansflexible pouchesbotanycrop scienceagricultural sciencesfood scienceagribusinessplant scienceplant breedingfood processingmaterials sciencepoultry scienceagricultural biotechnologyagricultural economics

Scaled Sensitivity of Pavement–Mechanistic-Empirical Transfer Function Coefficients for Flexible and Rigid Pavements. Transportation Research Record Journal of the Transportation Research Board (2024)

Rahul Raj SinghFaizan LaliHamad Bin MuslimSyed Waqar HaiderKirk D. Dolan

transportation engineeringcivil engineeringhighway pavementstransportation researchrigid pavements

Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review. Legume Science (2024)

Natoavina FaliarizaoJose De J. BerriosKirk D. Dolan

value-added processingfood processingmaterials scienceextrusion technologyfood legumes

Inactivation of Salmonella and Shiga-Toxin Producing Escherichia Coli on Soft Wheat Kernels Using Vacuum Steam Pasteurization. International Journal of Food Microbiology (2023)

Yawei LinQuincy SuehrKirk DolanSenay SimsekTeresa M. Bergholz

infection controlinfectious diseasessoft wheat kernelsescherichia colifood safetypathogen detectionvacuum steam pasteurizationfood microbiology

Iron Bioavailability and Functional Properties of Cowpea Leaf Powders: Potential to Improve Iron Intake Among Women of Reproductive Age in Ghana. Journal of the Academy of Nutrition and Dietetics (2023)

M. BorbiJ. WiesingerR. GlahnK. DolanL. Weatherspoon

cowpea leaf powderssustainable agricultureenvironmental sciencerural healthregenerative agricultureplant sciencegeneticsreproductive ageavian medicineplant physiologyagribusinessanimal nutritionplant nutritioniron intakelivestock sciencebotanyagricultural sciencesnutritioniron bioavailabilityhuman nutritionnutritional scienceshealth sciences

Sequential Estimation of Inactivation Parameters and Bootstrap Confidence Intervals in Unsteady-State Conduction-Heated Foods. Journal of Food Engineering (2023)

Kirk D. DolanDharmendra K. MishraYoshiki MuramatsuChristopher P. Trampel

unsteady-state conduction-heated foodsinactivation parametersmaterials sciencefood engineeringbootstrap confidence intervalssequential estimation

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Kirk D. Dolan

Professor

Michigan State University

Affiliations

College of Agriculture and Natural Resources

Department of Biosystems & Agricultural Engineering

Department of Food Science and Human Nutrition

College of Engineering

Department of Biosystems and Agricultural Engineering

Kirk D. Dolan is currently serving as a College Of Agriculture And Natural Resources Professor at Michigan State University.

Honors

Create free account to unlock more features

Experiences

Create free account to unlock more features

Education

Create free account to unlock more features

Kirk D. Dolan

Michigan State University

Professor

You can click a keyword to filter the displayed items

Notable Scholarly Works

Notable Federal Grants

Collaborators

Weijia WangKirk D DolanKaren A Cichy

pouch processing qualityfood sciencefood technologyorganic dry beans

Development and Biochemical Characterization of Freeze‐Dried Guava Powder Fortified With Lactobacillus Plantarum. Journal of Food Science (2024)

Ali Asad YousafHui ZengKashif Sarfraz AbbasiTeresa BergholzMuhammad SiddiqKirk Dolan

biochemistryfood sciencebiochemical characterizationfreeze-dried guava powder

Effects of Different Processing Methods on the Functional, Nutritional, and Physicochemical Profiles of Cowpea Leaf Powder. Journal of Food Science (2024)

Makafui BorbiLorraine WeatherspoonJason WiesingerJose JacksonRaymond GlahnLeslie BourquinKirk Dolan

nutritionfood sciencephysicochemical profilesfood processingfood chemistrynutritional sciences

Milk Spoilage Model Predicts That Share Tables Would Not Meaningfully Increase Spoilage, and Improved Storage Systems Can Reduce Spoilage. Journal of Dairy Science (2024)

Paola CoreaGustavo A ReyesGabriella PintoBen PetersonMelissa Pflugh PrescottKirk DolanMatthew J Stasiewicz

share tablesmilk spoilage modeldairy sciencefood spoilageimproved storage systems

Processing and Quality Evaluation of Dry Beans ( Phaseolus Vulgaris ) in Flexible Pouches. Legume Science (2024)

Weijia WangMuhammad SiddiqKirk D. DolanKaren A. Cichy

Rahul Raj SinghFaizan LaliHamad Bin MuslimSyed Waqar HaiderKirk D. Dolan

transportation engineeringcivil engineeringhighway pavementstransportation researchrigid pavements

Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review. Legume Science (2024)

Natoavina FaliarizaoJose De J. BerriosKirk D. Dolan

value-added processingfood processingmaterials scienceextrusion technologyfood legumes

Inactivation of Salmonella and Shiga-Toxin Producing Escherichia Coli on Soft Wheat Kernels Using Vacuum Steam Pasteurization. International Journal of Food Microbiology (2023)

Yawei LinQuincy SuehrKirk DolanSenay SimsekTeresa M. Bergholz

infection controlinfectious diseasessoft wheat kernelsescherichia colifood safetypathogen detectionvacuum steam pasteurizationfood microbiology

M. BorbiJ. WiesingerR. GlahnK. DolanL. Weatherspoon

Sequential Estimation of Inactivation Parameters and Bootstrap Confidence Intervals in Unsteady-State Conduction-Heated Foods. Journal of Food Engineering (2023)

Kirk D. DolanDharmendra K. MishraYoshiki MuramatsuChristopher P. Trampel

unsteady-state conduction-heated foodsinactivation parametersmaterials sciencefood engineeringbootstrap confidence intervalssequential estimation

1
2
3
4
5
12
10 / page

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food biosafety

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